I made a few changes to the ingredients and cooking method.
- The original recipe called for leeks; I didn't have any so I used finely chopped onions
My adaptation of the recipe is below.
- 1 tablespoons butter
- 2 tablespoons olive oil, divided
- 1/2 c chopped onion
- 1 cup low-salt chicken broth
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 3 tbsp sour cream
- 2 tablespoons whole grain Dijon mustard
- 2 boneless pork loin chops, each cut into 4-5 medallions
- 2 tablespoons chopped fresh chives
- Salt and pepper
- Heat butter and 1 tbsp olive oil in a saute pan
- Season pork with salt and pepper; I was very generous with the pepper
- Add pork to the pan and cook for a few minutes on each side - all sides. This will take about 12-15 minutes. If the pork is still not cooked in the center, cover and let cook for a few more minutes. It took about 18 minutes to cook my pork.
- Transfer pork to a plate and keep warm.
- Add 1 tbsp olive oil to the pan over medium heat.
- Add onions and garlic and cook until tender, about 4-5 minutes.
- Add the wine and deglaze the pan, scraping up all the brown bits.
- Add the broth and bring to a steady simmer for 5 minutes
- Lower heat and whisk in sour cream and Dijon mustard until creamy.
- Stir in chives
- Serve sauce over the pork.
Jon and I were both very surprised as to how delicious this was! When he read the ingredients and recipe, he wasn't excited to try it. But we both loved it and I'd love to make this again with pork tenderloin.
I served the pork over rice and with sauteed spinach.
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